• 3 1/2 cups rhubarb stalks cut into 1/2″ pieces (trim away and discard leaves and trim ends)
• 2 cups strawberries, stemmed and sliced
• 3/4 cup to 1 cup sugar (depending upon how tart/sweet you like your pie)
• 4 tablespoons of quick cooking (minute) tapioca
• 1/4 teaspoon salt
• 1 teaspoon orange zest
• 1 double crust pie dough recipe for a 9″ pie (or your favorite pie crust recipe)

1. Preheat oven to 400 degrees.

2. Toss rhubarb and strawberries with sugar, tapioca, salt and zest in a large bowl and gently combine.  Let sit for 10 minutes.

3. Roll out 1 pastry dough disk, line pie dish, trim to 1/2″ from edge, fill with strawberry/rhubarb filling.

4. Roll out the second dough disk, place on top of filling, trim the edges to an inch from the edge of the pie dish, crimp and score.

5. Place pie on the middle rack and place baking sheet on the lower rack to catch any juices that might spill over.  Bake for 20 minutes at 400 degrees, then reduce the heat to 350 degrees and bake an additional 40-50 minutes.  The pie is done when the crust is nicely browned and the filling is thick and bubbly.  Remove from oven and let cool on a rack.  Serve warm or cold.  If you do cool to room temperature, the juices will have more time to thicken.